Quinoa, Leek & Tofu Casserole

A vegan main that earns its place at the table on its own merits. Pressed tofu and cooked quinoa get sautéed with leeks and garlic in toasted sesame oil, then baked into a whole wheat breadcrumb crust that crisps into a golden, almost gratin-like top.

Squeezing the tofu by hand is the step you can’t skip. Wet tofu won’t take a sear and turns the casserole watery. Press out as much liquid as possible, half a cup at a time, before it goes into the skillet.

The whole wheat breadcrumbs do double duty. The bottom layer gets oiled and turned in the dish to coat the sides, creating a crust that releases cleanly when serving. The top layer absorbs the soy milk poured into the well at the center and bakes into a crisp, savory lid.

Two-stage baking, covered then uncovered, is what gets the best texture. The cover keeps the casserole moist as everything melds; the final 10 minutes uncovered lets the breadcrumbs crisp without drying out the quinoa underneath.

Pro Tips

• Use firm or extra-firm tofu, not silken. Silken tofu won’t hold up to the squeeze-and-sauté step and turns the casserole into porridge.
• Cook the quinoa ahead and let it cool before assembling. Hot quinoa releases steam that softens the breadcrumbs prematurely.
• Toasted sesame oil packs much more aroma than untoasted. The bottle should be dark amber, not pale gold.

Variations

• Stir in a handful of sautéed mushrooms for earthy depth.
• Swap soy milk for unsweetened oat milk for a subtler, less beany backdrop.
• Add a layer of grated nutritional yeast over the top breadcrumbs for cheesy umami.